I got a lot of help on a previous post and took everything on board! Thanks!
This was a loaf a baked yesterday and I feel like I have got better at shaping which I think has given me a good oven spring. Something I've never really gotten before!
To me it's a great loaf but I'm always interested in the magic that some people possess. The ability to crumb read!
If you're one of the crumb reading magicials I'd love your comments.
Ta!
Recipe & Process
500g Flour
375g water
100g rye starter – unfed straight from the fridge
12g salt
Mixed flour and 350g water
Added starter after two hour autolyse
Added salt and 25g water after 30 – minutes
4x Coil Folds
Aimed for a 100% rise – 63F internal dough temperature
16 hours BF
First shape & 20 min bench rest
Second shape and 20 min banneton rest
Fridge time – 8 hours
Baked at 230c for 35 mins in DO lid on, and 200 for 15 lid off.
by Own_Handle_1135
3 Comments
Looks amazing!!
Looks absolutely terrible! Can you mail it to me so I can properly dispose of it with some cream cheese?
Looks great! You might get some spreads like jam and peanut butter leaking through the holes so this is a loaf I’d eat “eggs in a basket” style or with cream cheese so my hands stay mostly clean. But definitely looks tasty!